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Mitchamus 08-12-2009 10:23 PM

Making large batches of dough
 
ok - so I don't have a large enough bowl to hold 10kg of dough.

So my question is, can you make it just on the bench?
It should be fairly easy to mix & knead on the bench, but for proofing, does the dough need to be contained (i.e. in a bowl) for it to proof properly?

Obviously - I could make 5x2kg batches of dough - in 5 smaller bowls
but that sounds like 5 times the work and mess.

-also-

here's my recipe (scaled VPN)

Flour 5523g
Water 3590ml
Salt 166g
Yeast 22g
(this will make a 9.3kg batch)

Will I really need 22g of yeast?

I'm planning on doing an overnight no-knead method, and then letting the dough balls proof in the fridge for about 10hrs before using.

What do you guys do for big batches?

cheers,
Mitch.

splatgirl 08-12-2009 11:41 PM

Re: Making large batches of dough
 
honestly, it seems like it would be impossible to properly work a 10kg batch on dough all at once on the bench but I'm thinking from a kneading perspective and if you're doing no-knead....
but that's still an awfully big blob of dough! do take some pictures, won't you?

70chevelle 08-13-2009 07:04 AM

Re: Making large batches of dough
 
I've done almost that amount (5000 grams of flour), but in 2 batches (2500 grams each). My Electrolux DLX has handled up to 3000 grams of flour in a single batch and that's about it's limit. So for me, mixing it up isn't an issue, but rising in the fridge can be a handful. I have 2 large tupperware containers for bulk rising. They normally have the tops popped by the end of the rise. I've been thinking of using a food grade 5 gallon bucket and hand kneading the 2 large dough balls together. I'm just not sure how much of an issue it will be getting all that dough out of the container.

texassourdough 08-13-2009 08:44 AM

Re: Making large batches of dough
 
I have a big plastic, food grade "tub" that looks like a plastic storage box - about 18 inches wide, 30 inches long and 8 inches deep that I make big batches in by hand. This is bread dough and not pizza! So I don't retard it which (along with your refrigerator size) would influence what will work for you. Making dough in a tub is pretty cool and tidy. I mix it, let it autolyze, knead it a bit, rest a few minutes and then fold a few times every 45 minutes for an hour and a half and it's ready to go. While I knead my pizza dough more up front and (especially with Caputo) form it early, I think that approach would work for conventional AP doughs.

Good Luck!
Jay

Mitchamus 08-13-2009 04:42 PM

Re: Making large batches of dough
 
Quote:

Originally Posted by texassourdough (Post 61680)
I have a big plastic, food grade "tub" that looks like a plastic storage box

That's a great idea!!
I'll go to the local hardware store and get one.

but how big do I need?

since 1 cup (250ml volume) of flour weights 150g...

That means the flour will take up around 10 litres of volume.. (9205ml)
I'll estimate the same weight for the salt & yeast.. ~320ml
and say 3600ml of water..

means I need a container -at least- 14L in volume just for mixing...

so 30L+ to allow for proofing area...

So the rule of thumb is to treble the weight to get the volume required in litres...

I think 45L to be safe :)

Mitchamus 08-13-2009 04:45 PM

Re: Making large batches of dough
 
Quote:

Originally Posted by splatgirl (Post 61661)
honestly, it seems like it would be impossible to properly work a 10kg batch on dough all at once on the bench

Challenge accepted! :D

texassourdough 08-13-2009 07:22 PM

Re: Making large batches of dough
 
Hey Mitch!

That will be about 12 gallons. Getting pretty big there! But it will keep the mess in one place and that is very helpful. You know, I bet 8 to 10 gallons would work!

Also... Splat may think 10kg can't be done on a bench. I haven't done that much but I would certainly not be afraid to try!

Good Luck!
Jay

splatgirl 08-13-2009 07:27 PM

Re: Making large batches of dough
 
Quote:

Originally Posted by texassourdough (Post 61727)
Hey Mitch!


Also... Splat may think 10kg can't be done on a bench. I haven't done that much but I would certainly not be afraid to try!

Good Luck!
Jay

maybe the difference between manpower and womanpower ;)
seriously, photos are a must!

Mitchamus 08-13-2009 07:38 PM

Re: Making large batches of dough
 
Quote:

Originally Posted by texassourdough (Post 61727)
You know, I bet 8 to 10 gallons would work!

yeah - you're right, I might be able to get a 40L (10gal) bucket or tub,

I'll just have to wait and see what they have available in the target size....

I think as long as I get just over or around 30L I'll be fine, and with a lid will be handy.

Mitchamus 08-13-2009 07:44 PM

Re: Making large batches of dough
 
Quote:

Originally Posted by splatgirl (Post 61729)
seriously, photos are a must!

I'll try and remember to take some.


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